Wine and Herb Marinated Chicken Dump
Elevate your dinner game with this Wine and Herb Marinated Chicken Dump recipe—a one-pan masterpiece that's as effortless as it is flavorful! Tender bone-in, skin-on chicken thighs are marinated in a fragrant blend of dry white wine, fresh parsley, thyme, garlic, and lemon juice, ensuring every bite bursts with depth and brightness. Nestled atop a medley of carrots, Yukon Gold or red potatoes, and sweet onion, this dish roasts to perfection in your oven, soaking up the rich juices of the marinade and chicken broth. With just 20 minutes of prep time and a golden, herb-infused finish, this simple yet elegant dish is the perfect choice for a comforting family dinner or a crowd-pleasing centerpiece. Serve it with crusty bread or a crisp green salad for a complete and satisfying meal that’s guaranteed to impress!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 cup dry white wine
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, sliced
- 2 large carrots, peeled and diagonally sliced
- 3 medium potatoes (Yukon Gold or red), quartered
- 0.5 cup chicken broth
- 1 bay leaf
Instructions
In a large resealable plastic bag or a mixing bowl, combine white wine, olive oil, parsley, thyme, garlic, lemon juice, salt, and pepper to create the marinade.
Place the chicken thighs in the marinade, ensuring they are fully coated. Seal the bag or cover the bowl, and refrigerate for at least 1 hour, preferably overnight for more flavor.
When ready to cook, preheat your oven to 400°F (200°C).
In a large ovenproof skillet or baking dish, arrange the sliced onion, carrots, and potatoes in an even layer.
Remove the marinated chicken thighs from the fridge and place them on top of the vegetables. Pour the remaining marinade over the dish.
Add the chicken broth to the dish and tuck in the bay leaf for additional flavor.
Bake in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Serve hot, garnished with additional fresh parsley if desired, alongside crusty bread or a green salad.
Nutrition Facts
Calories |
2814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.4 g | 216% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3514 mg | 153% | |
| Total Carbohydrate | 120.7 g | 44% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 19.7 g | ||
| Protein | 177.2 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 4636 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
